Roasted Pumpkin & Lentil Salad With Gochujang Dressing - Cuisine Magazine - From New Zealand to the

Ingredients

• ¼ cup black lentils (or use half a 400g can, drained)
• 2 tablespoons vegetable oil (I use sunflower oil)
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 medium butternut (approx. 700g) peeled, seeded, cut into into 5mm slices
• 250g green beans, trimmed
• 2 cloves garlic, finely chopped
• 2 tablespoons mirin
• ¼ cup crunchy peanut butter
• 2 tablespoons rice wine vinegar
• 2 teaspoons sesame oil
• ¼ cup fried shallots
• coriander leaves, to garnish